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Monday, July 21, 2008

Napa Cabbage Slaw Recipe with Carrots and Fennel-Dijon Dressing

I've recently become a fan of the idea of making coleslaw with napa cabbage for a slightly more delicate flavor, so when I received a review copy of The Summertime Anytime Cookbook and there was a recipe for napa cabbage slaw, I was anxious to try it. The crushed fennel seeds in the dressing were another thing that attracted me to this recipe. I'm impressed with a lot of the recipes in this cookbook, and I found this fennel-Dijon flavored slaw to be delightful. (For the record, I never accept payment for writing about cookbooks, and when I sample cookbooks, I only write about the book if it turns out to be one I would actually purchase myself.)

One teaspoon of fennel seeds is crushed in a mortar and pestle before it's added to the dressing. You could use pre-ground fennel, but crushing the fennel seeds right before you use them really gives great flavor.

I cut my napa cabbage with a chef's knife, but you could use a mandoline or food processor if you wanted an even more delicate slaw.

This would be a perfect recipe for pre-grated carrots if they're in the budget for you. I used whole carrots and grated them on the large side of a box grater.

The recipe gave the option of red onions or green onions, but I went for the green onions. (Do you call them green onions, scallions, or spring onions?)

Use chef's knife, mandoline, or food processor to slice napa cabbage into thin slices. Grate carrots and slice green onions. Mix all veggies together in large plastic bowl. Mix dressing into cabbage/carrot mixture (you may not need all the dressing.) Season to taste with fresh ground black pepper. Salad can be served immediately or refrigerated for a few hours before serving.

(The cookbook says this can be store up to three days in the refrigerator, but when I made it, there were no leftovers, so I haven't tried that myself.)

Made with agave nectar or Splenda, this napa cabbage salad is suitable for phase 2 or 3 of the South Beach Diet, or any low-glycemic eating plan. If you use full-fat mayo, this would be a "once-in-a-while treat" for South Beach.

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Ohh, this sounds yummy. With my diabetes, I try to keep a bag of precut broccoli 'slaw' in the fridge. I'm bad at making up recipes but I just may try it as a sub for the cabbage. I'll wait a day to see if this is a really bad taste combo, grin.Thanks for the great blog!

I made this to take to a family event. Before I left I tasted it. Decided that it was staying home with me - I ate the whole thing and have made it many times since. Yes, I love food, really good food and this is really good food. Thank you!

Hubby bagged a wild hog last week, so we had a piggy roast yesterday afternoon. I was looking for something that would go well with BBQ, and we had a head of cabbage in the garden. It wasn't napa cabbage, but I figured it would translate well. I don't have a mortar, so ended up placing the fennel in a plastic bag and pounding it with a hammer. I loved this dressing! The fennel gave it a real kick!

WOW! Just made this recipe, and so glad I found it. This is one of the best slaw recipes I've tried, and over the summer i tried a LOT, as our CSA was generous with the cabbage. ;) Did it almost as described, but doubled it for a whole head of napa. Also had celery & radish, so added them. I didn't have an entire cup of mayo, so used all I had (about 3/4 c?) and added an extra 2T of cider vinegar. Still AWESOME! Thank you. :)

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